I used Palm sugar instead of brown sugar for a nuttier flavour and more ginger. I also used about 2 cups of beef bullion and added some chopped lemongrass to the mix. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours. Hi Crystal! If I want to cook only half the quantity, do I still use the same amount of cooking time? If I’m home all afternoon and want to start cooking the short ribs at 3pm so that they are ready to eat by 7pm, I’ll use the oven. It seems like not, since the bone could be taking some of the weight but I just want to be sure…. These look so easy and delicious! Great information in this post. In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the … I’ve only used beef short ribs in this recipe, but I don’t see why pork wouldn’t work just as well. Rating… Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Here are a few of my favorites: Yes! But this recipe takes only five minutes to prepare, and then the slow cooker does the rest. I was all out of soy sauce and ended up finding 8 or so take out packets I had no sesame oil, no seeds, no ginger no fresh parsley and I just threw the ribs in now, was so excited to make them that I didn’t read corn starch added afterwards to thicken and just added it right away…..we’ll see how these turn out ♀️. Real Simple may receive compensation for some links to products and services in this email on this website. Made with products you probably have on hand. Make sure you use a 6-7 qt slow cooker. That’s what makes it so good! Braised Vietnamese Short Ribs. Any kind of brown sugar will work great. if (Math.random() > 0.5) { window.adthrive.cmd.push(function() { It really does make a difference. AND…that sauce looks divine!!! When you take the meat out, use a gravy separator to eliminate a lot of the fat. I’m Rebecca Blackwell, a recipe developer and food photographer based in Denver, Colorado. Add the brown sugar, soy sauce, chili garlic sauce, and water. I just keep stirring them. Garnished with sliced green onions. This will be a staple in my house now! The meat was falling off the bones and tasted like heaven…definitely a MUST try. Hope that helps! Cover and place in the refrigerator for up to 24 hours. I mean not that it’s really a huge surprise since I have yet to make anything from here that isn’t great. Read More…. Do you think this will work? Hi! However, I understand that we all have different taste preferences, and I really appreciate your honest feedback. I truly appreciate it! Made this today and it was good. I did run out of time so I didn’t thicken the sauce but it was still delicious. Thank you for this recipe, it’s absolutely delicious and super super super easy!!!! Hi, is this the same as galbi-jjim? The long, slow cooking process mellows the spices so much that these ribs just taste sweet, with only a hint of spice. Loved this, learned how to make perfect ribs. xo. Cook on low for 6-8 hours or until fall apart tender. Throw all the ingredients together in the morning and let it cook all day! Yummy! Looks amazing! 2nd time i made this, i went with more soy sauce, more brown sugar, less beef broth, and added some gochujang. The ribs are literally fall-off-the-bone tender! Slow Cooker Asian Short Ribs are so delicious and incredibly tender that you will make them over and over again. this sounds amazing! Serve immediately, garnished with parsley and sesame seeds, if desired. Have you tried this in your Instant Pot? I also used a chuck roast instead, that I happened to have on hand. Waiting patiently. I cooked it early morning so that I would have time to refrigerate the sauce and solidify any excess fat, which I removed. Asian Short Rib Pasta with Mushrooms and Asparagus, Slow Cooker Short Rib Pasta with Asparagus and Mushrooms, The {BEST} Classic Lasagna with Sausage, Marinara and Cheese, Zuppa Toscana with Bacon, Sausage, Potatoes and Cream, 2 Fool Proof Methods for Perfect Roast Chicken, Cheese Enchilada Casserole with {or without} Chicken, Cooking these short ribs will make your entire house, You can eat them as is, or add the short rib meat to an, The cooking liquid can be easily transformed into an, Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of a. Sounds a lot for such a dominant ingredient…. I cannot get enough of these Asian Short Ribs. Asian flavour with a small kick, sooooo tasty! They are the perfect blend of sweet and spicy! Rub the ribs with the dry rub. Loved it. Awww yeah. Thank you for such an easy and versatile recipe. What did you end up doing? Falling off the bone, flavorful, tender good! I marinated my ribs in the liquid mixture overnight in a gallon ziplock bag. Serving these short ribs in a deliciously rich sauce is as easy as reducing the short rib cooking liquid. Love your receipes since I’ve cooked many of them and they all come out tasty! OMG! I served it with white rice and Chinese broccoli that I boiled and then sautéed with oil and some of the strained (and fat skimmed off) liquid from the crockpot. It takes some time but removing most of it helped keep the fat down. These came out amazing! For the topping I added a little green onion and it was delicious.